These mini bundt cakes are so easy to make and don’t take a lot of time. I made these for Valentine’s Day and everyone loved them.
For the recipe, I took one Cherry Chip cake mix and followed the directions on the box (eggs, water, oil). I then added a small package of vanilla pudding and an extra 1/4 cup water to the mixing bowl and mixed for 1-2 minutes. I baked the cakes in a greased mini bundt pan, (I’ll link the pan below) baked them for 10-12 minutes and let them cool on a cooling rack.
For the glaze, I mixed 2 1/2 cups powdered sugar, 4-5 Tbsps. of the Maraschino cherry juice, 1 tsp. almond extract. It should be a little runny. If you don’t have the cherry juice from the jar of maraschino cherries you can use milk or water instead and add pink food coloring if you want the frosting pink.
Put a ziplock bag in a cup and fold the edges over the cup then scoop the frosting into the ziplock bag. Snip a tiny amount off the
